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Curry leaves Pulao
Curry leaves Pulao

Before you jump to Curry leaves Pulao recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.

Just about every single article you read about restoring your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is really very good guidance. Sometimes, though, the last thing you need is to have to prepare an evening meal from scratch. Once in a while you just want to pay a visit to the drive through while you’re on your way home and complete the day. Why shouldn’t you be capable of do this every so often and not have a bunch of guilt about slipping up on your diet program? This is because many of the famous fast food restaurants on the market are trying to “healthy up” their menus. Here is the way to find appropriate food choices at the drive through.

Aim toward the side dishes. It wasn’t that long ago that all you could get in a fast food diner was French Fries. Now many of the fast food choices have been widened quite a bit. There are plenty of salads around these days. You may also select Chili. Baked potatoes may also be purchased. You could possibly get fruit. There are many healthful options that do not consist of putting something deep fried into your body. Instead of the pre-determined “meal deals” try to build a meal from side dishes. When you choose to do this you can keep your fat content as well as your calorie counts low.

Logic claims that one of the best ways to stay balanced is to bypass the drive through and never eat fast food. Most of the time this is a good concept but if you make great choices, there is no reason you can’t visit your drive through once in a while. At times what you need most is just to have another person do the cooking. If you ultimately choose healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.

We hope you got benefit from reading it, now let’s go back to curry leaves pulao recipe. You can cook curry leaves pulao using 20 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Curry leaves Pulao:
  1. Prepare 1 1/2 cups Basmati rice
  2. Provide 1/2 teaspoon jeera (or a piece of cinnamon stick works too)
  3. Get 2-3 cloves
  4. Get 2 tablespoons coconut oil
  5. Get FOR THE CURRY LEAVES MASALA:
  6. You need 1 tablespoon chana dal split Bengal gram dal
  7. Get 1 tablespoon coriander seeds
  8. Get 1 tsp jeera/cumin seeds
  9. Provide 3 small green chilies/1 big jalapeno/Serrano pepper
  10. Use 1 dry red chilli
  11. Provide 1 1/2 cups loosely packed curry leaves
  12. Provide 1/2 cup grated coconut (or a handful of almonds) fresh/frozen
  13. Take 1/4 teaspoon hing/asafetida powder
  14. Get 2 tablespoons coconut oil or any other odorless oil
  15. Take FOR SEASONING/TEMPERING:
  16. You need 1 tablespoon coconut oil
  17. Take 1 teaspoon mustard seeds
  18. Get 2-3 tablespoons cashew halves and peanuts
  19. Provide leaves Few curry
  20. Use 1/4 teaspoon hing/asafetida powder
Instructions to make Curry leaves Pulao:
  1. Wash Basmati rice in several changes of water until the water runs clear, strain and soak in plenty of water for about 20 minutes. - - Separate curry leaves from the stalks, wash in plenty of water until clean and strain to remove excess water. Keep aside.
  2. TO MAKE THE CURRY LEAVES MASALA: - Heat oil in a medium sized saucepan or kadai and once hot, add the dry spices; jeera, coriander, chana dal and chillies. Saute on medium heat, stirring constantly until light brown.
  3. Add curry leaves and continue to fry until it is slightly wilted. Stir in the grated coconut and saute, stirring often until light brown and the curry leaves are crisp; about 2 minutes.
  4. Remove from heat, let cool and make a fine paste with a little water in a blender. Keep aside.
  5. TO MAKE THE CURRY LEAVES PULAO: - Heat a pressure pan with oil and once hot, add jeera and cloves. Saute on medium low heat until slightly aromat; a few seconds. - - Stir in the washed and drained rice and fry on medium heat, stirring constantly until most of the moisture is gone and each grain of rice glistens.
  6. Stir in the curry leaves masala paste; mix well.
  7. Add 1 ¼ teaspoons salt and 3 ½ cups water or 3 cups depending upon the quality of rice; mix well to combine. Cook on high. After first whistle, lower heat to medium low and cook for 7 to 8 minutes. Remove from heat and let cool to allow the pressure to drop naturally. Keep aside for 5 to 7 minutes.
  8. Open the pressure pan, fluff up the rice gently with a fork, taking care not to break the rice grains.
  9. TO PREPARE THE TEMPERING: - Heat oil in a small saucepan and once hot, add mustard seeds. As soon as they start to pop and crackle, add cashew and peanuts and fry on medium heat, stirring often until light golden and crisp. - - Stir in curry leaves and hing powder and add this seasoning to the pulao.
  10. Mix in the seasoning gently into the pulao, taking care to maintain the long grains of the rice. - - Serve spicy, healthy, no, onion-no,garlic, curry leaves pulao alongside a cooling raitha (vegans can use coconut yogurt), salad and some poppadums or potato chips.
  11. Recipe Notes - Use only fresh curry leaves to make the masala paste. - Adjust spice amounts according to taste. - Quantity of water can vary depending upon quality of rice. - For more flavor, nutrition and texture, feel free to include your favorite veggies like carrots, peas, green beans or even potatoes. - Vegans can avoid the raita or use coconut yogurt instead.

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